Sweet Potato or Pumpkin Log Roll - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

My sister and I use to get together and make these for Thanksgiving and Christmas.

Fun bonding time for us and yummy dessert!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
10
Prep:
25 Min
Cook:
15 Min
Method:
Bake

Ingredients

3 large
eggs
1 c
sugar
3/4 c
cooked mashed sweet potatoes or pumpkin
1 tsp
lemon juice
3/4 c
all purpose flour
1 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
cloves
1/4 tsp
ginger
1/4 tsp
salt
1 c
pecans, in pieces
powdered sugar
cream cheese filling

INGREDIENTS FOR CREAM CHEESE FILLING

1/4 c
butter, softened
4 oz
cream cheese, room temperature
1 c
powdered sugar
1/2 tsp
vanilla extract
1/4 tsp
butter flavoring
pinch of salt

Step-By-Step

1Preheat oven to 375 degrees.

2Grease bottom and sides of a 15 x 10 x 1-inch jellyroll pan; line bottome with waxed paper; flour sides.

3Stir dry mixture into wet mixture; mix well.

4Beat eggs at a high speed until lemon colored (about 5 minutes). Gradually add sugar, beating an additonal 5 minutes. Continue beating; add sweet potatoes (or pumpkin) and lemon juice.

5Pour batter into prepared jellyroll pan; sprinkle with pecans.

6Bake 12 to 15 minutes or until toothpick comes out clean.

7Meanwhile, sift powdered sugar onto a 15 x 10 inch linen towel. When cake is done; immediately loosen cake from sides of pan (slide knife around sides) and turn on to prepared linen towel, remove wax paper.

8Starting at the narrow end, roll up cake and towel together; cool on a wire rack seam side down.

9Unroll cake, remove towel and spread cake with filling, re-roll.

10Refridgerate until ready to serve.

11DIRECTIONS FOR FILLING:

12Combine butter and cream cheese; beat until light and fluffy. Add powdered sugar, vanilla and salt; beat until smooth.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #holiday